2 tablespoons soy sauce or Tamari
2 tablespoons dry sherry
2 tablespoons peanut oil
1/2 teaspoon hot red pepper flakes
2 to 3 garlic cloves to taste, minced
1 2-inch pc. fresh ginger root peeled & grated
2 pork chops, 1 to 1 1/4-inch thick
3 or 4 young summer squash
About 45 minutes before dinner, mix the marinade ingredients in a large bowl and add the chops, turning them several times to make sure they are well coated. Set aside at room temperature for 30 minutes. After 15 minutes, build a charcoal fire or preheat a gas grill to medium-high. Rinse the squash, then cut off the ends and slice them in half lengthwise. Set aside.
When the grill is hot, place the chops on the grill and add the squash to the bowl, tossing it around in the marinade. Cook the chops for 7 minutes on the first side, then turn them. Add the squash to the grill with the chops and spoon the marinade that remains in the bowl onto the chops. Grill the squash for 3 minutes on the first side, then turn it over. After another 3 minutes, remove both the squash and chops to plates and serve immediately with coleslaw.

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